Spiced Nut & Dried Fruit Energy Bites
20min
10min
3
320
Chef's Note
For the best texture and flavor development, toast the nuts yourself rather than using pre-roasted nuts. If the mixture seems too dry to hold together, add an extra tablespoon of almond butter or a teaspoon of water. For a lower glycemic option, substitute the honey with an equal amount of monk fruit syrup.
Tags
Ingredients
1/2 cup raw almonds
1/4 cup raw walnuts
1/4 cup raw cashews
6 large medjool dates
1/4 cup dried apricots
1/4 cup dried cranberries
2 tablespoons chia seeds
2 tablespoons ground flaxseed
3 tablespoons almond butter
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
3 tablespoons unsweetened shredded coconut
Instructions
- 1
Preheat oven to 325°F (165°C). Spread the almonds, walnuts, and cashews on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden, stirring once halfway through.
- 2
Allow the toasted nuts to cool for 5 minutes, then transfer to a food processor.
- 3
Pit the medjool dates and roughly chop the dried apricots.
- 4
Add the dates, dried apricots, and dried cranberries to the food processor with the nuts. Pulse several times until the mixture is coarsely chopped.
- 5
Add the chia seeds, ground flaxseed, almond butter, honey, cinnamon, cardamom, ginger, vanilla extract, and sea salt to the food processor.
- 6
Process the mixture for 30-60 seconds until it forms a sticky dough that holds together when pressed between your fingers. Some texture should remain - don't over-process into a paste.
- 7
Place the shredded coconut in a small bowl.
- 8
Using a tablespoon measure, scoop the mixture and roll between your palms to form 1-inch balls (you should get about 15 energy bites total, or 5 per serving).
- 9
Roll each ball in the shredded coconut to coat the outside.
- 10
Place the finished energy bites on a parchment-lined plate or container and refrigerate for at least 30 minutes to firm up before serving.
- 11
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Nutrition Information (per serving)
320
8g
35g
18g
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